Colorful pasta dish with Cabanossi and peppers

Ingredients for 4 servings:

• 350 g pasta (e.g. shell pasta or spiral pasta)
• 1 large Cabanossi or two small
• 2 large bell peppers, red and green
• 2 m.-large tomato(s)
• 2 small chili peppers, alternatively dried chili
• 2 garlic cloves
• Salt
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spicy and hot

Cook the pasta in salted water until al dente. Meanwhile, cut the washed and deseeded bell peppers into thin strips, dice the onion, and finely slice the chili peppers, if using. Pour boiling water over the tomatoes, peel them, and puree them. Cut the Cabanossi into thin slices. Heat oil in a large pan and fry the sausage slices, turning occasionally. Add the onions and fry briefly. Then add the bell pepper strips, the crushed garlic, and the chili pepper. After about 5 minutes, pour in the pureed tomatoes, season with salt, and finish cooking, stirring constantly. Once the bell peppers are soft but still firm to the bite, remove from the heat, mix with the drained pasta, and serve.